NZ Woman's Weekly
Recipe – Wasabi pikelets and salmon with lime and cucumber salsa

Recipe – Wasabi pikelets and salmon with lime and cucumber salsa

  • Meal Type

    Fish
  • Courses

    Entrée

These light and fluffy pikelets have added zing with a dollop of wasabi. Use the lime flesh to make the zesty salsa, perfect at cutting through the rich salmon.

Makes 26-30

  • 1 cup flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • 1 tbsp coriander, chopped
  • 1 egg
  • ¾ cup full cream milk
  • 2 tsp wasabi paste
  • Oil for frying

Salsa:

  • 2 medium limes, peeled, flesh diced
  • ¼ cucumber, seeds removed and finely sliced
  • 1 tsp capers, finely chopped, plus whole berries to serve
  • 1 tbsp parsley, chopped
  • 2 tbsp olive oil
  • 200g hot smoked salmon

1 Sift the flour, baking powder, soda and salt into a medium bowl. Stir in the coriander, then whisk in the combined egg, milk and wasabi paste.

2 Heat a small amount of oil in a nonstick pan. Add small spoonfuls of the pikelet mixture and cook on both sides until golden and puffed. Drain on paper towels.

3 Combine salsa ingredients and season to taste. Top each pikelet with salsa and flakes of smoked salmon. Serve with a pinch of salt and caper berries.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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